Mussel Paella

When trying to maintain a healthy diet, a lot of us fall into the boring routine of having the same kinds of food day in and day out. I have decided to shake things up and use different ingredients that are healthy but also quick and easy to cook! My new ingredient of choice is mussels. Mussels are very easy to cook and they are also packed full of nutrients. They are a great source of quality protein and provide loads of vitamins and minerals including iron, zinc, selenium, iodine, some B group vitamins and omega 3 fatty acids. They are also low in fat!

I have created this Mussel & Chorizo Paella to show you how mussels make a great low fat addition to your diet. So give it a go and welcome a new ingredient into your life.

1. Melt a tablespoon of butter with 2 tablespoons of olive oil over low-medium heat in a large non-stick pan or paella pan.

Valencia Paella Recipe

3. Add in the chorizo and red pepper and continue to sauté for a few more minutes until the chorizo is cooked through.

4. Put the saffron in a bowl with a few drops of boiling water and allow the colour to seep into the water.

5. Add the garlic, paprika and saffron (with the little bit of water) into the pan and cook for a minute, stirring continuously so that the garlic does not burn. Then add in the tomato purée and stir together.

Healthier Brown Rice Paella With Mussels Recipe

7. Pour in the stock and stir all the ingredients together. Turn up the heat and bring the dish to the boil. Then turn the heat down, cover the pan and allow to simmer for 15 minutes. If you don’t have a lid big enough to cover the pan, place a dish of tin foil or baking parchment tightly on top of the rice mixture. Continue to stir every now and then, adding a little more water if necessary.

8. When the rice is cooked through, stir in the finely chopped parsley (saving back a tablespoon or so) and the mussels.  Cover again for 10 minutes to allow the mussels to cook.

3. Add in the chorizo and red pepper and continue to sauté for a few more minutes until the chorizo is cooked through.

4. Put the saffron in a bowl with a few drops of boiling water and allow the colour to seep into the water.

5. Add the garlic, paprika and saffron (with the little bit of water) into the pan and cook for a minute, stirring continuously so that the garlic does not burn. Then add in the tomato purée and stir together.

Healthier Brown Rice Paella With Mussels Recipe

7. Pour in the stock and stir all the ingredients together. Turn up the heat and bring the dish to the boil. Then turn the heat down, cover the pan and allow to simmer for 15 minutes. If you don’t have a lid big enough to cover the pan, place a dish of tin foil or baking parchment tightly on top of the rice mixture. Continue to stir every now and then, adding a little more water if necessary.

8. When the rice is cooked through, stir in the finely chopped parsley (saving back a tablespoon or so) and the mussels.  Cover again for 10 minutes to allow the mussels to cook.

3. Add in the chorizo and red pepper and continue to sauté for a few more minutes until the chorizo is cooked through.

4. Put the saffron in a bowl with a few drops of boiling water and allow the colour to seep into the water.

5. Add the garlic, paprika and saffron (with the little bit of water) into the pan and cook for a minute, stirring continuously so that the garlic does not burn. Then add in the tomato purée and stir together.

Healthier Brown Rice Paella With Mussels Recipe

7. Pour in the stock and stir all the ingredients together. Turn up the heat and bring the dish to the boil. Then turn the heat down, cover the pan and allow to simmer for 15 minutes. If you don’t have a lid big enough to cover the pan, place a dish of tin foil or baking parchment tightly on top of the rice mixture. Continue to stir every now and then, adding a little more water if necessary.

8. When the rice is cooked through, stir in the finely chopped parsley (saving back a tablespoon or so) and the mussels.  Cover again for 10 minutes to allow the mussels to cook.